Ingredients
- 300 g Flour 0
- 100 g Spelt flour
- 4 tablespoons Extra virgin olive oil
- 8 tablespoons Sunflower seed oil
- 80 g Water
- 5 g Salt
Instruments
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- 1 Baking tray
- Baking paper
Preparation
In a bowl, place the flour 0 and the spelt flour, add the salt, the olive oil, the seed oil and the water.
Start kneading with your hands until you get a smooth and homogeneous mixture. It must not be sticky.
It may happen that while you work the dough you realize that it is too dry, this may depend on the fact that the spelt flour absorbs more water. In this case, add a little so that you can work it well.
Once you have obtained a nice dough, leave it in the bowl, cover it with cling film and let it rest for 10 minutes.
Once the dough has rested, place it on a lightly floured surface and divide it into 8 equal parts.
Roll out each piece thinly, giving it the shape you want, round or elongated. The thickness should be a few millimeters.
Place the resulting focaccias on the baking tray covered with baking paper. It will not be necessary to space them too far apart from each other because, not having yeast, they will not increase in volume.
Once they are all rolled out and placed in the pan, make two cuts in the center without reaching the edges, sprinkle them to taste with coarse salt and ground black pepper and drizzle them with a little oil.
Bake the focaccias in a preheated oven at 200°C for approximately 15 – 20 minutes, until golden and crispy.
Once cooked, let them cool before eating them.
recipe from https://blog.giallozafferano.it/cucinalaura
